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Steamed PEI Mussels with Tequila CAZADORES Lime Butter Sauce



Serves 4


2 tablespoons olive oil

1 medium shallot, sliced thinly

4 cloves garlic, minced

1 jalapeno, seeded, minced finely

2 pounds PEI mussels, cleaned and debearded

¼ cup Tequila CAZADORES Blanco

1 cup diced tomato, chopped

1½ cups clam juice

½ cup unsalted butter, cold, cubed

2 limes - 1 for seasoning, 1 cut into wedges for serving

12-16 sprigs of cilantro, roughly torn

Salt to taste (if needed)

  1. Heat a large Dutch oven or heavy and wide, shallow sided pot that has a matching lid over medium high heat. Add the olive oil to the bottom of the pot and swirl the pan to coat the bottom fully with oil.

  2. Once the oil is evenly coated and close to smoking, add the shallots and sauté for 2-3 minutes, stirring frequently until the shallots are lightly browned. Add the garlic and minced jalapeño, stir until aromatic and the garlic is lightly browned, another 30 seconds.

  3. Add the Tequila CAZADORES Blanco to deglaze the bottom of the pan, stirring to pick up any browned bits. Turn the heat to high and continue to cook until most of the tequila has been cooked off.

  4. Add the chopped tomatoes and clam juice and bring to a boil. Once at a boil, add the cleaned mussels and fit the lid tightly on the pot. Give the pot a side to side shake to distribute and settle the mussels into the cooking liquid.

  5. Cook for 4-5 minutes until the mussels have begun to open, you can peek under the lid and give a quick stir to check for doneness.

  6. Once the mussels are cooked, use a slotted spoon or spider to remove the mussels to a serving dish. Discard any mussels that did not open during cooking.

  7. Over high heat, reduce the remaining cooking liquid for 2-3 minutes and taste. The liquid should be well seasoned and flavorful, not needing much salt, if any.

  8. Turn the heat off and add the cubed butter in stages, whisking to combine. Season the liquid with the juice of one lime to taste.

  9. Pour the seasoned liquid over the plated mussels and garnish with torn cilantro stems and additional lime wedges on the side.

  10. Serve alongside Spanish rice or crusty bread to absorb the flavorful liquid.

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